Linguine With White Clam Sauce - cooking recipe

Ingredients

2 (7 oz.) cans minced clams
1/2 c. chopped onion
3 cloves minced garlic
1/2 c. olive oil
2 Tbsp. butter
8 oz. linguine
Parmesan cheese
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped parsley
1 tsp. grated lemon
2 Tbsp. lemon juice

Preparation

Drain juice from clams; reserve.
Saute onion and garlic in olive oil and butter in saucepan until tender but not brown.
Add reserved clam juice, oregano, salt and pepper.
Bring to boil on high heat.
Cook until reduced to 1 cup, approximately 5 minutes. Meanwhile, cook and drain linguine.
Keep hot.
Reduce heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice.
Heat thoroughly.
Toss with hot linguine.
Serve with grated Parmesan cheese.